Jimbee Snack filled with hummus and black garlic

• If you’re not using tinned chickpeas, leave your chickpeas to soak overnight before cooking them. Wash them thoroughly, fill a pot with plenty of water and once it’s boiling, add the chickpeas. Leave the chickpeas to cook for 1 hour until tender. Leave to cool before using them.
• Add all of the ingredients to your blender or food processor and blend until it becomes a homogeneous paste. If the texture is too thick, you can add more water.
• Serve with a dash of olive oil, paprika and sesame seeds.
• Take a Jimbee leaf and wash it and put it on a plate. Then use a spoon to put the hummus onto the leaf. Serve with a dash of olive oil, paprika and sesame seeds.

Ingredients: 

• Jimbee Snack
• 1 cup of cooked chickpeas
• Juice of half a lemon
• 2 tablespoons of tahini
• 1 clove of black garlic
• 1 teaspoon of paprika
• 1/2 teaspoon of cumin
• 2-3 tablespoons of water
• Salt to taste
• 1 tablespoon of extra virgin olive oil